Tuesday, January 31, 2012

Asparagus Soup revisited & Feta Marinara Pasta

We realized today that our blog crossed 10,000 page visits...yayy us! I had to write a post to celebrate that! Although to be fair to us, we installed the counter only recently. So, the actual number of page visits is higher than that. Nevertheless, a milestone achieved and a reason to celebrate! Before I get to my recipes, I want to (quickly) take this opportunity to thank all our readers for visiting our blog and sharing your views and feedback with us. We love to hear from you and hope to have your continued support as we aim for loftier goals! Thank you, readers!

Asparagus Soup
One of my favorite soups, and I made it today after a very long time! Here is the RECIPE. I made a slight modification to the original recipe and added a jalapeno pepper to give it that spicy kick. I used half a jalapeno that was deseeded, deveined and chopped. I added it to the pan along with the onions.

Feta Cheese Pasta
The inspiration to mix feta cheese and tomatoes came from Zoom Yummy, thank you Petra :)

Marinara sauce - I use Trader Joe's Traditional Marinara Sauce, cheapest marinara that also tastes good!
Garlic pods - sliced thin, I didn't use too many since the sauce already has garlic
Feta cheese - 4oz, I used the reduced fat organic from Trader Joe's
Fresh basil leaves - finely chopped

Heat some butter and roast the garlic slices and add the bottle of sauce, if you want to rinse the bottle and add go ahead the sauce thickens quite a bit, you can atleast 1/2 cup of water. Add the feta cheese and let it boil for about 15-20 minutes on medium heat. The cheese does not exactly melt but it does break down a little bit and thicken the sauce. I tried to mash the cheese in the sauce but not too much since I wanted to keep the grainy look and texture. Finally, stir in the basil leaves. Cook 1lb of any pasta of your choice. Mix the two or serve them separate.

1 comment:

  1. luv the pictures especially the pasta, me trying this soup today!


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